Beet-Pickled Duck Eggs

Here’s a delicious twist on hard-boiled eggs! They take a bit more planning, but are such fun to make and eat! Recipe from Mother Earth News. Enjoy alone, slice them over salad, enjoy on toast, or come up with your own creative use!


  • 6 eggs

  • 1 small red beet, peeled and quartered

  • 1 garlic clove, smashed and peeled

  • 2 tsp sugar

  • 2 tsp kosher salt

  • 1 tsp black peppercorns

  • 1/2 tsp celery seeds

  • 1/2 tsp dill seeds

  • 1/4 tsp red pepper flakes

  • 2 whole cloves

  • 1 small bay leaf

  • 1 1/2 cup water

  • 3/4 cup apple cider vinegar


Place the eggs in a single layer in a saucepan and cover with water. Cover and cook over high heat until water is boiling rapidly, then turn off the heat and let sit for 8 minutes covered (6 if smaller eggs or chicken eggs). Then immediately drain eggs and run under cool water.

Combine remaining ingredients (including water) in saucepan over high heat. Bring to a boil, stirring to dissolve the sugar and salt. Turn off the heat and cover to keep warm.

Meanwhile, peel the eggs. Crack a shell by gently rapping the top and bottom on a countertop, then rolling it on its sides. Start peeling at the round end of the egg where the air space is located.

Place the peeled eggs in a 1.5 quart canning jar. Pour the warm brine, including all solids, over the eggs to submerge them completely. Gently shake the jar to surround each egg with brine.

Cover and refrigerate at least 4 days before eating. Eggs should keep at least 3 weeks as long as they are submerged in the brine and refrigerated.